Ingredients:

  • 1 lb ground beef (85/15 lean-to-fat ratio)
  • 1 medium yellow onion, finely diced
  • 1 red bell pepper, chopped
  • 3 cloves garlic, minced
  • 1 cup long-grain white rice
  • 1.5 cups low-sodium beef broth
  • 1 cup chunky salsa
  • 2 tbsp taco seasoning
  • 15 oz black beans, drained and rinsed
  • 1 cup frozen corn kernels
  • 1.5 cups shredded Mexican blend cheese
  • 1/4 cup fresh cilantro, chopped
  • 1 lime, cut into wedges

Instructions:

  1. Place a large deep 12-inch skillet over medium-high heat. Add the ground beef, breaking it into small crumbles. Cook until a dark crust forms on the edges, about 5-7 minutes.
  2. Add the diced onion and red bell pepper to the skillet with the beef fat. Sauté until the onions are translucent and peppers are soft. Stir in minced garlic and taco seasoning, cooking for 60 seconds until fragrant.
  3. Push the beef mixture to the edges of the pan. Add the dry rice to the center and toast for 2 minutes in the residual fat until the grain edges look translucent.
  4. Pour in the beef broth and salsa. Use a spatula to deglaze the bottom of the pan, scraping up any browned bits (fond).
  5. Stir in the black beans and corn. Bring the liquid to a simmer, then reduce heat to low. Cover with a tight-fitting lid and cook for 15-18 minutes until the liquid is absorbed and rice is tender.
  6. Remove from heat. Sprinkle the shredded cheese over the top and cover for 2 minutes to melt. Garnish with fresh cilantro and serve with lime wedges.